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Thread: Primal milk chocolate bar? page

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    Lijo03's Avatar
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    Primal milk chocolate bar?

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    Right, so my girlfriend isn't primal and has no interest in being. She also loves chocolate, but not dark chocolate. I would like to make her an approximation of a milk chocolate bar but with none of the additives of commercial chocolate. I was thinking of dark chocolate (over 80%) mixed with milk/cream and honey to take the edge off. I have no idea how this will taste, so I was wondering if anybody had tried this and if so what proportions did you use and how did it taste?
    Any help much appreciated.

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    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    cacao butter, cacao powder, sweetener. Milk chocolate is just extra sweet dark chocolate :P
    add extra cacao butter and maybe some regular butter (btw, partially melted chocolate chips with butter is delicious)
    --Trish (Bork)
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    Melt down coconut oil, half and half, stevia and vanilla extract in a double boiler and stir til combined. Then, add unsweetened baking chocolate until the desired consistency/sweetness. It's very important that you add the chocolate TO THE MIXTURE. If you add half and half or an alcohol extract to the melted chocolate, it will scald and you'll be adding coconut oil, butter or some other kind of fat in massive quantities until it smooths out again. Or you could burn the whole thing. The more half and half and stevia you add, the sweeter and more milk-like it'll be.

    I like using coconut oil because it adds a wonderful velvety texture without imparting a coconut flavor, it stays solid at room temperature and will create a firmer chocolate than butter (but softer than cocoa butter so it's best stored in the fridge) and it's far easier to find and way cheaper than cocoa butter. I honestly think coconut oil yields a richer, smoother chocolate than actual cocoa butter as well.
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    Lijo03's Avatar
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    Thank guys!
    I'm not sure which to try! Guess I'll just try both!
    A quick question for Chocotaco (well, three actually), am I right in assuming that a bowl suspended over a saucepan of water would do the same trick as a double boiler? Also, can I just use cream rather than half and half (never seen it in sunny auld Ireland) and will honey do instead of stevia (again, never seen it here)?
    Again guys, thanks for the help. If I start now I might get this right in time for her birthday in September! :-P

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    ChocoTaco369's Avatar
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    I use a stainless steel bowl suspended in a slightly larger pot filled with 1-2 inches of water as my double boiler. That will work fine provided the saucepan is only around an inch wider than the bowl suspended over it.

    You can use cream. I suggested half and half because it's cheap and contains milk, lending to a more "milk chocolate" flavor. Heavy cream will create a much richer chocolate. It could be even better, or it could be too rich depending on the person.

    You can use honey, but then you're creating a large sugar content. I use stevia packed in erythritol because it's zero glycemic, zero carb, zero calorie and the slight bitterness of stevia is easily masked by the intense flavor of the chocolate. Other options are blackstrap molasses or coconut sugar, but Stevita brand stevia powder or Sweetleaf liquid stevia is by far my #1 recommendation.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    Lijo03's Avatar
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    That's a good point, I did say milk chocolate, didn't I? :-) As regards the honey, it's easier to source than stevia here and she's not primal herself, so I'm more looking to give her a healthier bar than the healthiest bar, if ya know what I mean. Again, thanks for the input, I'll certainly enjoy experimenting with these 2 options!!!

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    ChocoTaco369's Avatar
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    In that case, I'd use raw honey or blackstrap molasses, but don't add it until the end once the chocolate starts to set a bit and cools. You want to add it last because the longer you cook the sweetener, the more you destroy the nutrition. Boiling honey basically turns it into white sugar, so the lower the temperature you expose it to and the less amount of time exposed to elevated temperatures, the healthier it is.

    FWIW, blackstrap molasses is probably the most nutritious sweetener I've ever seen. Not sure how the flavor would go with chocolate, though. It definitely is an acquired taste.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    Lijo03's Avatar
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    I did not know that! Excellent! Thanks! :-)

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    id vote for you trying a NICE good higher quality candy bar ..

    blacks 85-86% (cant remember which it is) is organic and tastes amazing .. it doesnt have the super bitterness issues some do ..
    started at 310 July 23rd 2011 ... workin and workin!

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  10. #10
    Dr. Bork Bork's Avatar
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    He just said his girlfriend doesn't like dark chocolate (though, admittedly, it IS an acquired taste)

    On that note, I do agree, though. Get yourself some Vosges Mo's Bacon Bar or some Ghiradelli Sea Salt Soiree-- both addictive (and dark)
    --Trish (Bork)
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